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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper. | 2. Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown. | 3. Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes. | 4. In a blender, process the soup to a coarsely-textured puree. | 5. Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes. | 6. Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly. | 7. Serve the soup in warmed bowls with a sprinkling of parsley on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
turnip	1		peeled grated	17.08	3.9223	0.5489999999999999	0.061
leek	3		sliced washed	-	-	-	-
onion	1		peeled diced	44.0	10.274000000000001	1.21	0.11
kosher salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
riesling wine	2	cups		-	-	-	-
beef	2	cups		-	-	-	-
heavy cream	4	fluid		-	-	-	-
flat leaf parsley	2	tablespoons	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.